• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Gluten Free Blogger
  • About
    • Work with me
  • Recipes
  • Coeliac Tips
  • YouTube
  • SHOP MY MERCH!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Work with me
  • Recipes
  • Coeliac Tips
  • YouTube
  • SHOP MY MERCH!
×

Recipe: Gluten free post-workout chocolate pumpkin brownie

February 15, 2015 by Sarah Howells 4 Comments

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!

I have really struggled to keep off the 'naughty' foods at the moment - so I thought I would make a healthy post-workout brownie that fits all my macros and won't ruin my diet!

I've also had a can of pumpkin puree sat in my cupboard since I went to London, so I thought it was probably about time I stepped up and created something with it!

In the end I decided to opt for pumpkin puree-based brownies - something which felt like a naughty reward for training, and managing to avoid cake! Let's see how this works out...

Ready to concoct something delicious!

Ready to concoct something delicious!

This batch made eight good size brownies with the macros as follows: Cals 230; Protein 9g; Fat 10g; Carbs 29g; Fibre 6g; Sugar. As a dessert following a chicken salad, it would match my post-workout carb needs perfectly.

I tried the first batch warm from the oven - amazing! They have a soft consistency, slightly fudgy, and not too easy to cut. However, they were really tasty and the nut butter and dark chocolate kind of melted down into them.

I let the rest cool and then portioned it up, putting the rest, individually wrapped, into the freezer: partly so they keep, and partly to stop Steve and I demolishing the lot before they'd even cooled down!

I really enjoyed working with the pumpkin, this is such an easy recipe to make! I have another tin left, so thinking I may try pumpkin brownies with that....watch this space!

Gluten free chocolate pumpkin brownies

11001816_926431747376744_5256664842653325257_n

Makes eight brownies as above

1 can (425g) Libby's pumpkin puree

¾ cup Green and Black's cocoa powder

2 tbsp coconut oil (melted in a pan)

¾ cup coconut sugar

¼ cup Butterscotch flavour 90 Whey Isolate by Protein Works (or equivalent)

3 tbsp coconut flour

½ cup  egg whites

2 tbsp Meridian smooth almond butter

2 squares Lindt 85% dark chocolate

  1. Preheat oven to 180'C.
  2. Combine all of the ingredients - apart from the nut butter and dark choc squares - in a bowl and mix.
  3. Pour into a baking tray. I used a lined loaf tin, but a rectangular or round tin would work just as well
  4. Roughly chop the choc squares and place on top. Dollop the nut butter in splodges on top as well.
  5. Bake for approx 55 minutes for a loaf tin or 45 mins if using a larger tin with mixture spread out thinner
  6. Allow to cool slightly, chop into eight pieces and enjoy!

 

« Gluten free Uganda - take two!
A Simple Post »

Reader Interactions

Comments

  1. Katie

    February 16, 2015 at 8:19 am

    They look delicious. I love the idea of adding a but of peanut butter too. I can imagine that working so well with the chocolate and pumpkin. Yum

    Reply

Trackbacks

  1. Five gluten free treats I am loving this week | Gluten Free Blogger says:
    February 21, 2015 at 17:12

    […] made this gluten free post-workout pumpkin protein brownie last weekend (recipe available here) and have been so excited to have some after every training session. On Friday I went all out and […]

    Reply
  2. The Best Collection of Pumpkin Recipes Ever! | Foodies 100 says:
    September 28, 2016 at 11:33

    […] free post workout pick me up you can’t go wrong with Gluten Free Blogger’s gluten free chocolate pumpkin brownies which are packed full of protein and look really delicious […]

    Reply
  3. Spooky pumpkin spice brownies – gluten free, dairy free, egg free and refined sugar free – Gluten Free Blogger says:
    October 30, 2016 at 17:56

    […] cooked with pumpkin puree before but this time I decided to make my own. You can do this by peeling and chopping the pumpkin […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

sarah howells the gluten free blogger

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

More about me →

Need Dinner Inspo?

  • One Pan Chilli Con Carne Pasta
  • Slow Cooker Campfire Stew
  • Slow Cooker Gluten Free Ragu
  • Gluten Free Creamy Sausage Pasta
  • Gluten Free Cottage Pie
  • Slow Cooker Turkey Meatball Curry
  • Halloumi, Aubergine and Chickpea Traybake
  • Slow Cooker Beef Goulash

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © Sarah Howells 2022